24 Nov Potato Gratin With Rosemary and Fontina
|Serves 4 to 6
1½ large “peeled and “minced” garlic cloves
|Preheat oven to 350°F.
Add thyme, salt, pepper, cream, and garlic to a small saucepan on low heat and bring to a simmer. Remove from the heat and cover until later.
In a 9 inch glass baking dish add 1/3 of the sliced potatoes, overlapping slightly. Sprinkle with dried Rosemary, salt, pepper, and top off with ¼ cup of cream. Repeat this process two more times with the final layer being the cream. Now, sprinkle with ½ cup of grated Fontina cheese and bake until the potatoes are tender and the top is a slight golden brown. Baking time is about 1 hour and make sure to let this dish rest for at least 10 minutes prior to serving.
• Other cheeses that work well with this dish are Cheddar or Gruyere; if you’re not a fan of Fontina.